Enhancing nitrite inhibition of Clostridium botulinum with isoascorbate in perishable canned cured meat.
نویسندگان
چکیده
Addition of sodium isoascorbate to the formulation for perishable canned comminuted cured meat markedly enhanced the efficacy of nitrite against Clostridium botulinum. This effect was reproducible through a series of three tests. In one test it was found that the initial addition of 50 microgram of sodium nitrite per g plus isoascorbate was as effective as 156 microgram of sodium nitrite per g alone.
منابع مشابه
Causes of variation in botulinal inhibition in perishable canned cured meat.
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ورودعنوان ژورنال:
- Applied and environmental microbiology
دوره 35 1 شماره
صفحات -
تاریخ انتشار 1978